At the beginning of the 19th century, tea from China, and then from India, was brought to a small island in the Indian Ocean, Sri Lanka, then still called Ceylon. First, marvelous bushes were grown in the botanical garden, and after many experiments it became clear that on the island, nature had created ideal conditions to plant wonderful tea plantations.
Sri Lanka - Tea Island
Researchers have determined that Chinese tea needs to be grown in the highlands, while Indian tea will feel great on the plains of the island. To begin with, 80 hectares of land were planted, and to date, tea plantations occupy 200, 000 hectares, and over a year the crop is more than 300, 000 tons of fragrant leaves.
Currently, Sri Lanka in the quality of tea is in the forefront of manufacturers. Each year, new aromatic varieties appear, the quality of which is at the highest level. The drink is exported all over the world, and careful control of production, drying and packaging guarantees an excellent result.
Growing high quality tea
The quality of the future variety is affected by the location of the tea plantation. The saturation of the soil with various trace elements, the level of dryness and humidity of the earth and air, the height above sea level, neighboring plants - all this affects the taste, color and aroma of the leaves.
Tea plantations are located on three levels:
- up to 600 meters above sea level,
- from 600 to 1200 meters,
- above 1200 meters.
On the island of Sri Lanka, tea production is not interrupted all year.
Territorial division
Tea plantations are located in all areas of the island: Uda Poussellava, Dambula, Kandy. These are all the territories of Sri Lanka that produce the best teas in the world, and Nuwara Eliya is the capital of tea production. Here are the highest mountain plantations in the world, located at 2400 meters. The local drink is not like everyone else - it has a special aroma and color. Each of the varieties of Ceylon tea in its own way is good and gives vivacity, freshness, strength and richness, exotic taste. Developed production technology allows you to get a wide range of taste and aromatic characteristics of the product.
Export
Sri Lanka ranks first among tea producing countries abroad and in third place in terms of production, providing about a quarter of world consumption. Tea leaves account for 2/3 of the country's total exports. There is a joke among the population that on the island you will not find good tea - the whole went on sale.
For almost two hundred years, Sri Lanka's products have the highest quality rating. The bar does not fall over the years - now it is a recognized leader in all respects.
Tea Minister
Tea plantations are so important for the country's economy that the parliament even established a special Tea Council. This regulatory body has no analogues in the world and is engaged in the selection of products, the sale of tea abroad, advertising and marketing. At the request of the exporter, the Tea Council certifies the goods. If a lion with a sword is drawn on the package, then the level of quality is at an altitude.
Tea as an element of tourism
The route that every tourist travels to Sri Lanka is a tea plantation. After visiting the island, travelers show their friends and acquaintances for a long time photos of the green field where the famous Ceylon bush is grown.
Tourists are advised to visit the plantation, where a plant known around the world grows. Sri Lanka is a country where tea is one of the main attractions. At the factory, tourists are introduced to the processes of its manufacture, as well as tastings, where you can try different varieties, compare taste and aroma and buy some of your favorite teas. The guide popularly explains that when choosing, you need to know that the products are delivered in different forms: cans, disposable bags, boxes, but more often you can get a fake if the tea was not packaged on the island. In Kandy, tourists can visit the original Tea Museum.
Plantation work
The process of making tea begins with the collection of young shoots: the two upper leaves and another closed kidney. The collection is repeated every week and lasts a whole year. This work is considered exclusively female, but at the same time it is difficult and difficult. Despite this, getting on a plantation is quite difficult, and this is mostly a family affair. To get one kilogram of tea, you need to collect four kilograms of tea leaf.
Black and green
The bushes are all the same in grade. Both green and black look are made from one raw material. The difference is determined by the technology of tea production. Black - is dried and fermented, and green - is steamed or fried. If you plan to get the first option, then after collecting the collected leaves must be wilted. As a result of drying the sheets in them, the concentration of cell juice increases. The product is dried, sprinkling with a thin layer on the shelves, where air can circulate freely, not allowing the leaves to rot. If during the days of the wilting process on the street there is increased humidity, then fans are additionally turned on, and warm air provides a complete drying. For 8-10 hours, the sheet withers, becomes soft, does not break, and twists freely.
Twisting is the next moment in the technology of creating a product. It is necessary so that the cellular structure of the leaf is destroyed, enzymes and juices are mixed. Fermentation and oxidation give your favorite drink aroma and taste. The degree of its strength is determined by the method of twisting - the denser it is, the stronger the tea will be. The twisted fermented leaves are sent to the shelves for several hours, so that they are saturated with oxygen, get the dark color that is well known to everyone, and also acquire a characteristic astringency of taste.
After fermentation, the leaves are dried with hot air. When dried, they decrease in size by about a quarter and can darken even more. The result is a tea semi-finished product, consisting of tea leaves, different in size and quality. To make the tea homogeneous, it is sieved, receiving groups such as large leaf, broken, and also tea crumbs. These groups differ in quality and appearance.
After sorting, the product is weighed, packaged and sent for sale. Sri Lanka mainly produces black tea varieties of the traditional brewing method. Ceylon is delivered in one and a half hundred countries of the world.
The value of a flavored drink
Tea since its distribution in Europe has become an indispensable part of the traditions and culture of many countries. It has a positive effect on the nervous system, can tone or soothe, cheer up and quench your thirst.
Quality tea must be stored in sealed packaging - a glass or tin can, and separately from spices and other strongly smelling substances, because the leaves absorb extraneous odors, which eliminates their quality.
Tea Party Culture
To brew a miracle drink, you need to take water with the lowest content of minerals and salts. Leaves are filled with water, which has just reached the boiling point. Long boiling water takes away oxygen, so the aroma and taste of real tea are not disclosed. The kettle and cups should be well warmed up. When brewing, you need to take leaves per one teaspoon per person. Tea is infused for five minutes and then mixed in a teapot with a spoon.
